In a bowl add margarine, sugar and eggs beat lightly, till smooth, add salt, pepper mint extract and vanilla extract and mix.

Lightly mix the chopped black current raisins with the sieved flour.

Add flour mixture in portion by portion and mix with hand or electric mixer until smooth, then fold in dark chocolate chips, black current raisins.

Spoon the mixture into paper cases and bake for 15-20 mins, until firm in the centre. Remove to wire rack to cool.

For icing: beat the butter and icing sugar together, add 1 tbsp milk,add peppermint extract, few drops of vanilla extract, green food colour and mix.

Place in piping gun/ bag with a star nozzle and pipe swirls on top of each cupcake.

For decorate: cut the Choco late into rectangle and place one on top of each 🍰 cake, add chocolate sprinkles and serve.

Note: makes 12 cupcakes, if chocolate chips are not Available, just remove them.

Tip: make cupcakes in advance to save time.

Tip: if golden caster sugar is not available, use regular white sugar it's the best substitute.